“Roses are red, my love. Violets are blue. Sugar is sweet, my love. But not as sweet as you.”
Rose Petals Salad (ยำกลีบกุพชกะ ; yam gleep goop cha ga)
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
A rare perfumed and colorful starter [salad] dish that was adapted from a recipe by a former governor of Nakhon Ratchasima (พระยานครราชเสนี – สหัด สิงหเสนี). This salad is made from rose petals mixed with pork belly, chicken and shrimp, seasoned with chilies, fish sauce, lime juice, palm sugar, and mixed with roasted peanuts, deep-fried shallots and deep-fried-garlic.
3Tablespoonsfresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)cut into julienne
Dressing
1/2cupfish sauce (น้ำปลา)+ 2 tablespoons
1/2cuplime juice (น้ำมะนาว)
2tablespoonspalm sugar (น้ำตาลมะพร้าว)
Instructions
Select Damask roses of various colors.
Pick off the rose petals.
Place them in a bowl of cold water, to keep them fresh and crispy.
Cook the pork belly in water, you may add a pandan leaf to add another dimension of fragrance, and then when the pork cooled down, slice it into bite-size pieces.
Cook the chicken breast, and shred it to thin threads.
Cook the shrimp, peel and cut them into halves.
Roast the peanuts over low heat.
With a sharp knife, slice the peanuts into thin pieces.
Cut the fresh long red chilies into thin juliennes.
Deep fry the shallots and garlic until golden and crispy.
Place all the ingredients in a mixing bowl, add the salad dressing.
Mix everything together.
Plate and serve.
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Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry spice profile.
A popular noodle dish originating from the Northern region of the Kingdom, khanohm jeen naam ngiaao (ขนมจีนน้ำเงี้ยว) is characterized by its light – yet profound – multi-layered broth. This hearty broth includes an assortment of proteins braised with the dried pollens of cotton tree flowers, and Northern Thai sour cherry tomatoes (มะเขือส้ม); the tomatoes infuse the broth with a subtle tartness that refreshes a full-bodied profile comprising a multitude of fermented ingredients.
The naam ngiaao broth is served over fermented rice noodles and features minced pork, and braised baby back pork ribs with their tender meat clinging to the bone. As well, there are succulent, slow-cooked whole chicken feet, and cubes of slightly bouncy, mauve-hued chicken blood cakes. Served alongside the soup are various toppings, which can include shredded cabbage, bean sprouts, chopped coriander leaves, and spring onions, while dark red chili oil and glossy, charred-fried dried bird’s eye chilies offer a fiery intensity dialed up to your preferred spiciness. In addition, I like to add wok-smoked sour cherry tomatoes and broom-like, crispy-fried dried cotton tree pollen for a surprising textural contrast.
Though the dish is often described as “Shan style”, the word ‘ngiao’ was a derogatory expression for the Shan people. As the disparaging – and outdated – label suggests, the recipe might reflect societal biases and prejudices; thus, at least from the culinary perspective, the ‘ngiao’ in the name of the dish may simply be a nod to the flavors or ingredients favored by The Shan, rather than a claim of authenticity – which could also explain why the dish is based on a Siamese curry paste.
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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
Master your Thai cooking skills and expand your repertoire.